Tuesday, January 26, 2016

Rec: Vegetarian Spaghetti for Crock Pot

2/3 (1 1/2 oz) envelope spaghetti sauce mix
2/3 (8 oz) can tomato sauce
2/3 cup water
2/3 small eggplant
1 small red onion, diced
2/3 cup chopped mushrooms
2/3 small bell pepper, cut into 1 inch chunks
2 medium tomato, cut into small wedges
1/3 teaspoon salt
dash crushed chili peppers
5 1/3 ozs uncooked spaghetti
2 2/3 ozs grated mozzarella cheese

In crock pot, mix dry sauce mix with tomato sauce
and water. Cut zucchini into 1/2-inch crosswise slices.
Peel eggplant, slice thinly and then cut each slice into
quarters. Add all the diced and sliced veggies to the
crock pot. Cover and cook on LOW 4 to 6 hours or until
vegetables are tender. Meanwhile, cook spaghetti
according to package directions; drain. Serve sauce on
top of cooked spaghetti with mozzarella sprinkled on top.

Serves 2 to 4
Refrigerate remainder
Can be carefully reheated in microwave

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